The Bar

Beefeater, The Botanist, Bombay Sapphire, Hendrick’s

Tito’s, Grey Goose

Don Q Coco, Malibu

Herbsaint

An authentic absinthe or Herbsaint. Not Pernod, for a Sazerac.

Bulleit Rye, WhistlePig, Sazerac Rye (the 6-year from Buffalo Trace)

Russian Standard

Kept in the freezer and poured below freezing. It has to be Russian for the Vilnius Mule.

Grey Goose Le Citron

Smirnoff Cranberry, Deep Eddy Cranberry

Seasonal.

Effen Cucumber

Don Julio Reposado

Belvedere Wild Berry

Elderflower liqueur.

Mentzendorff Kümmel

Moët & Chandon Nectar Impérial

Club soda works the same.

Fever-Tree

For the mule, use cranberry juice, not cranberry juice cocktail.

Fresh, for the colada.

For juice, twists, and wedges.

For juice and wedges.

For juice, peels, slices, and wedges. The Coconut Sin calls for cold-pressed juice.

Keep the jar’s syrup; the Old Fashioned uses a few drops.

Fresh or frozen, for garnish.

Central Market Margarita Mix

My pick is the margarita mix from Central Market.

Make it: Stir equal parts sugar and hot water until the sugar dissolves. Keeps about a month in the fridge.

Coco Real

Rose’s

Bottled and sweetened. Fresh lime can curdle RumChata.

Make it: Equal parts honey and water, warmed just until you can stir the honey in completely.

Make it: Half a cup of water, a quarter cup of maple syrup, and two or three drops of vanilla extract.

Make it: Two parts sugar to one part water, stirred over low heat until clear.

More on the Bitters page

More on the Bitters page

More on the Bitters page